Ready to Roast Boneless with Sundried Tomato Risotto
4
Serves:Ingredients
1 Tegel Ready to Roast Boneless with Sundried Tomato & Olive Risotto
4 tomatoes
2 tsp crushed garlic
1 tsp fresh thyme, chopped
4 bunches spinach, washed & trimmed
1/4 cup fresh cream (optional)
Salt & pepper to taste
4 tomatoes
2 tsp crushed garlic
1 tsp fresh thyme, chopped
4 bunches spinach, washed & trimmed
1/4 cup fresh cream (optional)
Salt & pepper to taste
Method
Cook the boneless roast according to the instructions on pack.
Cut the tomatoes in half, brush with olive oil, garlic andsprinkle with herbs and seasoning.
Add tomatoes to the oven with the boneless roast 15 minutes before the roast is to finish cooking.
Place wet spinach, and cream if desired, into a hot non-stick frying pan, season and cover. Allow spinach to steam for 3 - 4 minutes or unitl wilted. Serve hot.
